Tortilla Soup - cooking recipe

Ingredients

2 Tbsp. Oil
4 6 inch Corn Tortillas
3 14 oz. Cans 99% Fat Free Chicken Broth
1 1/2 lb. Butternut squash
1 Tbsp. Minced garlic
1 Can (14.5 oz.) Diced Tomatoes with Green Chilies
2 Cups Shredded Cooked Chicken
Garnish: Cubed Avocado, Lime Wedges, Chopped Cilantro

Preparation

Heat 1 Tbsp. oil in large non-stick skillet over medium heat. Stack tortillas, cut in half then crosswise making narrow strips. Fry half the tortilla strips, turning often, 5 minutes or until lightly browned & crisp. Remove from pan, place on paper towels to drain oil. Repeat with remaining strips.